Package with closure, aperture, and insert

ABSTRACT

Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodiments can be designed to contain a dough product for refrigerated storage.

FIELD OF THE INVENTION

The invention relates to packages and packaged products wherein apackage includes a closure, an aperture located on the closure, and aninsert the covers the aperture; the package can be pressurized andcertain embodiments can be designed to contain a dough product forrefrigerated storage.

BACKGROUND

Packages for commercial and consumer items come in countless varieties.Basic package functions can be to contain a product for sale, storage,or transport, and sometimes to describe or display the product andcontents. Some package designs can also be useful beyond these basicfunctions. Some types of consumer packages are designed to preservefreshness of a product (a food or a non-food product) for an extendedperiod of weeks or months, to allow for easy access to the product (easyopening), and may allow viewing of a product within the package. Someproducts undergo manufacturing or processing steps within the package,such as dough that can expand or “proof” within a package. In these andother ways, a product package can go well beyond merely containing aproduct for sale.

Products contained by commercial and consumer packages include food andnon-food products. Food products include dough products, sometimespackaged in a manner to allow storage stability and convenience to apurchaser, e.g., ease of use of the product. A wide variety of packageddough products allow a user to “home bake” a dough to produce adesirable hot, fresh-baked item. Many such items are proofed prior tobaking, and for consumer convenience may be partially or fully proofedprior to purchase and prior to use by the consumer. Such products, soldafter proofing or partial proofing, are examples of products referred toas “pre-proofed.” Examples of pre-proofed or partially proofed doughproducts include breads and bread-like products that generally contain aleavening ingredient and include but are not limited to loaves of breadsuch as French bread, white or whole wheat bread, bread sticks,biscuits, rolls, pizza dough, and the like. Such products include doughformulations that can be, but are not necessarily,chemically-leavenable.

Various commercial dough products, including pre-proofed or partiallyproofed dough products, are sold in pressurized containers, which have apositive internal pressure, i.e., an internal pressure that is greaterthan atmospheric. One technique for preparing a pre-proofed doughproduct in a pressurized package is by placing an unproofed dough in apackage having a fixed volume and allowing the dough to proof and expandwithin the package. Such packages are sometimes referred to asself-sealing packages, and include an interior space that is vented tothe outside of the package to allow gas to be removed from the interiorspace by expansion of dough in the interior space, followed by the ventbeing sealed from the interior side of the package by the expandeddough. More specifically, after being placed in the package, the doughcomposition produces carbon dioxide and expands inside of the package.The expanding dough will replace gas from the space inside of thepackage; the gas expels through a vent and the expanded dough seals thevent from the inside of the package. The dough can continue to producecarbon dioxide and produce an internal pressure inside the package.

Self-sealing packages sometimes used to contain raw dough can be in theform of a canister formed of composite paperboard spirally wound into acylinder. The initial volume of dough packed into the canister isusually less than the canister volume and as the dough expands byproofing within the canister, the dough volume increases to force thedough to expel gas from the canister, eventually causing the dough tocontact interior surfaces of the canister as well as channels, passages,or other openings (e.g., valves, near ends of the container); the doughcontacts the channels, passages, or openings, to seal the canister fromthe interior side.

There is continuing need for new types of packaged pre-proofed doughproducts that may be refrigerator stable. Similarly, there is continuingneed for new methods of packaging and preparing such packaged doughproducts.

SUMMARY

The described packages can be used to contain any product or materialdesired, including food and non-food items. This description relates inlarge part to applications for food, in particular dough products, butother food and non-food items may also be contained and stored in thedescribed packages. Other non-limiting examples of types of food itemsmay include nuts (e.g., peanuts), baby food, snack foods, coffee, milkpowders and mixes, sugar, sugar substitutes, or other foods typicallysold in small packages and optionally under pressure.

Examples of packages as described include those having a container thatdefines an interior space, wherein the container includes an opening,and the package includes a closure that covers the opening. The closureincludes an aperture, and an insert covers that aperture. Optionally theinsert can be transparent to allow viewing of the contents of thepackage. Also optionally, a package can include a pressurized interior,meaning that the pressure at the interior is greater than ambientpressure. The insert can be made of a metal or a non-metal material,preferably a non-metal material such as plastic, paper, cardboard etc. Atwo-piece closure that includes a metal piece with an aperture, and anon-metal insert to cover the aperture, can advantageously result inreduced cost relative to an all-metal closure, because the non-metalinsert can be less expensive compared to amount of metal that thenon-metal insert displaces. Packages according to the invention canoptionally and preferably be vented to allow gas contained in aninterior space of a package to be expelled from the interior of thepackage to the exterior, such as upon expansion of a dough compositionwithin the package. With the expansion of a dough composition within thepackage, the size (volume) of the dough can increase to fill theinternal package volume, displacing gas at the interior of the unfilledpackage. The dough, once expanded, can then contact a vent from theinterior side of the package, causing the dough to cover, close, orotherwise seal the vent from inside of the package and prevent furtherpassage of gas through the vent in either direction. Any furtherproofing and expansion of the dough (such as due to production of carbondioxide within the dough by yeast or chemical leavening agents) willcause the dough to further pressurize the interior of the package. Avent can be any form of vent (including a valve) at any location.Embodiments of vents include those in the form of a passage (e.g.,channel, opening, aperture, etc.) located between a cover (e.g.,closure) and a sidewall of a package, or located between a closure andan insert.

In other embodiments, the invention also relates to methods of preparinga package, a packaged food or non-food item, or a packaged doughproduct. Methods include preparing a package structure as described,including a closure and an insert, placing a food (e.g., dough) ornon-food item into the package and closing the package. If the item isdough, the dough can be allowed to expand within the package. Thepackage with the contained item can be stored at any desired condition,such as at refrigerated storage conditions.

Examples of packages can include components of previous and conventionalpackages, such as conventional pressurized wound cardboard-type cansused to contain dough products, plastic packages that may be wound orextruded, metal packages that may be wound or extruded, etc. An exampleof a package that includes features of such a conventional package mayinclude a wound cardboard hollow container, metal endcaps (closures),with the endcaps including an aperture and an insert as describedherein; the package may be vented at a joint between the endcap and thesidewall, at a location (area of contact) between the closure (near theclosure aperture) and the insert, or elsewhere.

In alternate embodiments, particularly embodiments that place a vent ata location between the closure aperture and the insert, a container mayinclude a hollow container that is not of wound cardboard. Sidewalls maybe made, for example, of plastic or metal that may be formed by anymethod, such as by extrusion methods. According to certain suchembodiments, a package interior can be maintained at a relatively lowpressure (e.g., below 5, 10, or 15 prig), allowing the sidewalls to beof a relatively reduced thickness compared to similar containers havinggreater pressures.

The invention furthermore relates to methods of preparing a package frommaterials that include a closure material. Certain methods involve stepsof making multiple closures from a single piece of closure material bymaking a first closure that contains an aperture, wherein the firstclosure is prepared by removing a portion of the closure material toform a aperture. The removed portion of closure material can then beused to make a second closure of a dimension smaller than the dimensionof the first closure. Optionally, a portion of closure material from thesecond closure can be removed to form a closure aperture in the secondclosure. That portion of closure material, in turn, can be used toprepare another (third) closure of a dimension smaller than the secondclosure, optionally having still another aperture. Generally, accordingto this method, a portion of closure material removed to produce aclosure aperture can be used to make another closure having a dimensionsmaller than the original closure and not larger than the aperture ofthe original closure.

In one aspect, the invention relates to a package capable of beingpressurized internally to above atmospheric pressure. The packageincludes: an interior space defined by a hollow container havingsidewalls and an opening at an end of the sidewalls; and a closure atthe opening. The closure includes a perimeter that engages the end ofthe sidewalls, a surface extending between locations of the perimeter,an aperture in the surface, and an insert that covers the aperture.

In another aspect, the invention relates to a method of preparing apressurized packaged dough product. The method includes: providing apackage according to the description, placing dough in the interiorspace, placing the closure at an end opening, and allowing the dough toexpand within the interior space such that gas vents from the interiorspace and expanded dough seals the container.

In another aspect the invention relates to a packaged dough product thatincludes dough in a self-sealed, pressurized dough package. The doughproduct includes: a package having an interior space defined by a hollowcontainer having sidewalls, an opening at an end of the sidewalls, and avent; a dough product within the interior space; and a closure at theopening, the closure comprising an aperture that allows viewing of thedough product in the interior space. The package is pressurized and thevent is sealed by expanded dough in the interior space.

In another aspect the invention relates to a method of preparing apressurized packaged dough product. The method includes: providing ahollow container comprising an interior space, the container havingsidewalls and an opening at the end of the sidewalls; placing dough inthe interior space; placing a closure at an opening, the closurecomprising a perimeter that engages the end of the sidewalls, anaperture at a location inside of the perimeter, and an insert thatcovers the aperture; and allowing the dough to expand within theinterior space such that gas vents from the container and expanded doughseals the container.

In yet another aspect the invention relates to a method of preparing apressurized packaged dough product. The method includes: providing ahollow container comprising an interior space, the container havingsidewalls and an opening at an end of the sidewalls; placing dough inthe interior space; providing a first closure having a perimeter thatengages the end of the sidewalls and a surface extending betweenlocations of the perimeter; removing a second closure from the surfaceof the first closure to form an aperture at the surface; providing aninsert; placing dough in the interior space; placing the first closureat the end opening; placing the insert to cover the aperture; andallowing the dough to expand in the interior space such that gas isvented from the container and expanded dough seals a vent.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1A and 1B illustrate embodiments of containers useful in exemplaryembodiments of described packages.

FIGS. 2A, 2B, 2C, and 2D illustrate embodiments of closures useful inexemplary embodiments of described packages.

FIGS. 3A and 3B illustrate embodiments of closures useful in exemplaryembodiments of described packages.

FIGS. 4A and 4B illustrate embodiments of described packages.

FIG. 5 is a cross-sectional illustration of an embodiment of a packagehaving an anaconda fold.

FIG. 6 is a cross-sectional illustration of an embodiment of a packageexcluding an anaconda fold.

DETAILED DESCRIPTION

The invention involves packages that are capable of containing anon-food item or a food item (e.g., a dough), optionally under pressure.The package includes an interior space within a hollow container definedat least in part by a sidewall, and containing an opening, e.g., at anend of the sidewall. A closure covers the opening. The closure includesa closure aperture (or simply “aperture”) that is in turn covered by aninsert. The “insert” may be placed on either side of the closure tocover the aperture, i.e., either on an exterior side (away from theinterior space) or on the interior side (the same side as the interiorspace), or may be otherwise placed or incorporated into the closure.Optionally and preferably a package can be vented. According toparticular embodiments of packages for containing a dough product, anoptional vent can allow a dough composition to expand within theinterior space, causing gas to be expelled through the vent, andallowing the expanding dough to seal the package from the interior ofthe package by covering and closing the vent.

The hollow container can be any hollow container that defines a suitableinterior space, e.g., suitable for a refrigerated dough product. Ahollow container may be of any useful material, including a flexible,rigid, or semi-rigid material, e.g., capable of containing a pressurizeddough product. Various packaging materials useful for a hollow containerare known in the food and dough packaging arts, and include metals(e.g., aluminum, steel, tin), cardboard (e.g., wound cardboard), paper,polymeric or plastic materials (e.g., films, which may be wound,extruded as a sheet or tubular or cylindrical container, or otherwiseformed into a hollow container), etc.

Hollow wound paperboard (cardboard, paper, optionally including abarrier material or metalized layer, etc.) containers are well known andare described, for example, in the following United States patentdocuments, each of which is incorporated herein by reference: U.S. Pat.Nos. 5,084,284; 6,190,485 (see, e.g., FIG. 5 and related text of U.S.Pat. No. 6,190,485); 6,234,386; 6,378,763; 6,510,674;

Described in these listed patents, and well known in the art of food andpaperboard packaging, is an optional feature of a wound package sealknown as an “anaconda fold.” An anaconda fold is a fold at an edge of aninner layer of a package material that has been wound into a woundcanister. The fold of the inner layer is at one edge of the inner layer,at which a short (e.g., 0.2 to 1.0 centimeter, such as from 0.3 to 0.7centimeter) piece of then inner layer is folded back to meet anunderside surface of the inner layer. The folded portion is then used toform a seal with an adjacent edge of the paperboard upon winding. Thefolded edge is spirally wound against an unfolded edge, with the foldededge overlapping a surface of the adjacent unwound edge.

A feature of an anaconda fold can be an ability of the fold to functionas a channel that can facilitate venting of a package having this typeof fold. It is believed that the structure of the fold, winding alongthe inner surface of the package and terminating at the two opposed endopenings of the tubular canister, creates a space or “channel” extendinghelically along the inner surface. During expansion of a dough productwithin the package, the dough can increase in volume to fill theinterior space and match the volume of the interior. When this happensthe dough contacts and places internal pressure upon the inner surfaceof the container, which inhibit continued passage of gaseous fluid fromlocations at the interior of the package, to ends of the package wherethe gaseous fluid can be vented. An anaconda fold at the inner surfaceof the package can function as a channel that leads from the interior ofthe package to the ends, to allow venting.

As described in the Background section of U.S. Pat. No. 6,190,485, anexample of an anaconda fold structure can be prepared from a woundmulti-layer (e.g., laminated) package material that includes a body plylayer and a liner layer (an inner layer). The material is wound in afashion by which the inner liner ply is sealed to itself along a helicalseam, which is typically slightly offset from the helical seam of thebody ply. The liner ply seam is formed with an “anaconda” fold, whereinthe overlying edge of the liner ply is folded back on itself and adheredto the underlying (unfolded) edge.

According to embodiments of packages as described, a wound package mayinclude an anaconda fold. Alternately, according to other embodiments, awound or otherwise-formed package may avoid the need for an anacondafold, and the package may exclude an anaconda fold. For example, a woundpaperboard (e.g., multi-layer laminated fibrous package material)package can be wound and sealed without the presence of an anacondafold; an inner liner may be sealed to itself without a folded edge.Alternately, a wound package may be made of wound plastic or othermaterial that includes a helical seal that excludes an anaconda foldstructure.

FIG. 5 shows an example of a helically-wound package as describedherein, including an anaconda fold. Package 100 includes multi-layerpackage material 102, which includes paperboard layer 104 and inner(e.g., liner) layer 106. A helical seal includes un-folded edges ofpaperboard 104 abutted at seam 110. Inner layer 106 is folded at seam108 to include an anaconda fold 112, whereby the edge of inner layer 106is folded to place edge 114 beneath a surface of the edge of inner layer106; fold 112 is then wound against the opposing edge 116 of inner layer106, with fold 112 overlapping a surface of edge 116.

FIG. 6 shows an example of a helically-wound package as describedherein, which includes a multi-layer package material 102, without ananaconda fold. Package 100 includes multi-layer package material 102,which includes paperboard layer 104 and inner (e.g., liner) layer 106. Ahelical seal includes un-folded edges of paperboard 104 abutted at seam110. Edge 114 of inner layer 106 abuts edge 116 of inner layer 106,without either edge being folded. Edges 114 and 116 do not include anyoverlapping surfaces, but one surface could optionally overlap theother, without either surface being folded. Additional layers may alsobe included, such as an outer printed layer, but are not shown at FIG.5.

Exemplary hollow containers for dough compositions such as sweet rolls,breads, rolls, buns, biscuits, and others, may have exemplary dimensionsthat include an interior space volume in the range from 50 to 800 cubiccentimeters, e.g., from 200 to 500 cubic centimeters. Stateddifferently, a hollow container may be sized and shaped to contain adesired volume (e.g., based on number or portions) of dough product, forexample, for some retail-sale products, to contain from 1 to 10chemically leavened biscuits dough pucks; volumes outside of this rangemay also be useful for biscuit or other dough products.

A hollow container may be of any three-dimensional shape, defined bysidewalls and at least one opening, such as a cylinder (e.g., tube), acube with one or more open end, a rectangular container with one or moreopen end, or any other three-dimensional shape or form having sidewallsand an opening. For a cylinder, tube, can, or canister, or similarcylinder-like shape (e.g., with a non-circular cross section), such asfor a retail-type product, an exemplary length-wise dimension may be inthe range of from 2 to 10 inches (from 5 to 25 centimeters), e.g., from4 to 8 inches (from 10 to about 20 centimeters), and a diameter (for around cross section), width (for non-round cross section), or othercross-sectional dimension, also optionally the dimension of an openingof the hollow container, may be in the range from about 1 to about 5inches (from about 2.5 to about 12.5 centimeters), e.g., from about 2 toabout 4 inches (from 5 to about 10 centimeters).

One typical style of package for pressurized dough products includes ahollow container in the form of a can or canister having rigid orsemi-rigid materials that define a sidewall, such as paper, cardboard(e.g., wound cardboard), or a polymeric material (e.g. wound, extruded,etc.). A material considered to be “rigid” can be a material that isself-supporting and potentially flexible, but not necessarily able to besubstantially stretched (i.e., is inelastic); examples includecardboard, wound cardboard, similarly-stiff plastics, and the like. Amaterial considered to be “flexible” can be a material that is able tobend and change shape without stretching, such as paper, thin inelasticpolymeric films, cardboard, wound cardboard, similarly-stiff plastics,and the like.

Certain specific examples of sidewall materials include cardboard andpaperboard including 25# ream, 25# bleached kraft, and papers andcardboards of similar strength and thickness, as well as variouspolymers including polyolefins such as polyethylene, high densitypolyethylene, low density polyethylene, and polypropylene; nylon; andthe like. A sidewall material may be formed of a single material orlayer or multiple materials or layers. A paper or polymeric base layermay be treated with a coating or film such as a metal foil layer, aplastic barrier or sealer layer added to a paper or cardboard (e.g.,nylon, ethylene vinyl alcohol, polyethylene, polyvinyl chloride,polyvinylidene chloride, polypropylene, etc.), an adhesive or adhesivelayer (e.g., thermoplastic polyolefin), a liner ply, tie-layer, or otherfunctional layers or features. In certain preferred embodiments asidewall material may be recyclable. As used herein, a recyclablematerial may be a recyclable metal, plastic, or a recyclable paper. Arecyclable paper may be a paper or cardboard material that having anon-paper content that does not exceed 5 percent by weight.

Sidewalls can be designed to have strength (based, e.g., on thickness)that is sufficient to accommodate a desired pressure. According tocertain embodiments of packages used for relatively low interiorpressure (e.g., below 5, 10, or 15 psig), sidewalls can be selected tohave a relatively reduced thickness compared to sidewalls designed forpackages required to maintain a relatively higher pressure (e.g., 20,25, or 30 psig. Non-limiting examples of polymeric materials that can beused for packages designed for relatively low interior pressure reduced(e.g., below 5, 10, or 15 psig) include polymeric materials that includethe following polymers and optionally additives or copolymers:polyethylene terephthalate (PET) having a wall thickness of from 10-13mil, high density polyethylene (HDPE) from 25-35 mil, and polypropylene(PP) from 20-25 mil. Examples of non-polymeric materials that can beused for packages designed for relatively low interior pressure (e.g.,below 5, 10, or 15 psig) include paper or cardboard materials alone orin multi-layer sidewall materials.

Exemplary hollow containers that can be useful according to the presentdescription, forming a can or canister (sometimes referred tocollectively herein as “can”) can have a fixed interior space volume,can be in the form of a tube or cylindrical, and can be vented to allowa contained dough composition to expand within the package to expel gas,to seal the package from within, and to optionally build a desiredinterior pressure. A “can” can define sidewalls and two opposing ends,the ends being closed with a cap or other closure (see below) secured tothe cylinder (e.g., at sidewalls) by any useful technique such as heatsealing, adhesive, a mechanical engagement (e.g., crimping), or thelike. With expansion of a dough composition inside of the hollowcontainer (can), after a closure is placed over an opening, the doughvolume can increase to fill the entire volume of the interior space, andupon any further proofing the pressure inside the container can increaseand, (according to certain embodiments of packages) the expanded doughcan seal vents from the inside of the package.

A canister can be formed from any of a selection of useful materialssuch as paper, cardboard, plastic, and multilayer composites thatinclude one or more of these materials optionally additionally includingadditional layers such as a metal layer or other barrier layer. Acanister may be formed as desired. For example, a plastic canister maybe formed by molding, e.g., blow molding, injection molding, winding,etc. A canister may be spirally wound into a cylinder, from plastic,paper, cardboard, etc., or from another type of rigid, semi-rigid, orflexible material capable of being so formed and then sealed to containa dough composition. This “can” embodiment is discussed in terms of acylindrical package, but other shapes can also be useful and arecontemplated according to the present description, such shapes including“tube”-type hollow containers having non-circular cross section, such asan elongate container having sidewalls of square, hexagonal, oval,octagonal, rhombus, rectangle, or other shape cross section. The can maybe rigid or semi-rigid in an elongate direction and sealed at one ormore ends with one or more closure as described.

As described, the package can optionally be vented. A useful vent can beany type of vent that allows gas to be expelled from the interior,optionally also being capable of being closed or covered from theinterior, such as by a food (e.g., dough) product expanding within theinterior space. Examples of vents that can be incorporated into apackage of the present description include those described in Assignee'scopending Patent Application Publication No. 2008/0286420, the entiretyof which is incorporated herein by reference. A vent can be located atany desired location, including at a perimeter of a closure, at aperimeter of an insert, or elsewhere. A vent can be of any size ordesign, including microvents (see, e.g., Patent Application PublicationNo. 2010/0021591, the entirety of which is incorporated herein byreference).

FIGS. 1A and 1B illustrate examples of hollow container structures.Referring to FIG. 1A, hollow container 2 includes sidewalls 4, sidewallends 6, and openings 8 at opposing ends of sidewalls 4; thesecollectively define internal space 10. Hollow container 2 is in the formof a hollow cylinder, or “tube,” having dimensions to contain a doughproduct. Sidewalls 4 can be made of any suitable material, such aspaper, wound cardboard, plastic film, another type of extruded or woundplastic material, or other plastic, polymeric, or non-polymericmaterials. Sidewalls 4 can be made of a single layer (e.g., of plastic,paper, or cardboard) or can be of a multi-layer material that mayinclude combinations of materials such as paper or cardboard optionallycoated with or laminated to one or more additional layer of paper,metal, plastic or metal foil, thermoplastic, cardboard, or polymer. FIG.1B shows a similar hollow container with having a rectangular or squarecross section.

A package as described herein includes a closure to cover an opening ofthe hollow container, e.g., by engaging sidewalls of the hollowcontainer. The closure can be any structure that can engage the hollowcontainer, e.g. at ends of a sidewall structure, to close an opening ofthe hollow container by covering the opening (optionally allowing forventing). A closure can be of any desired material such as metal,plastic, cardboard, or another polymeric or non-polymeric materialcapable of combining with a hollow container as described to contain apressurized dough product. The size and shape of the closure cancorrespond to a size and shape of an opening of a hollow container, suchas an end of a hollow structure defined by ends of a sidewall structure.The closure can be flat (e.g., planar, two-dimensional) or curved, andcan be of a shape that corresponds to a shape of an opening of thehollow container, e.g., a cross section of a hollow container.

Certain exemplary closures for use with a cylindrical or tube-likehollow container can have features of relatively flat (planar), rigid,metal or polymeric discs in the form of “caps” or “end-caps” sometimesused to seal ends of pressurized (wound cardboard, polymeric, etc.)packages used to contain dough products. These closures, e.g. at aperimeter of the closure, can engage ends of sidewalls of the hollowcontainer, with optional venting, by being crimped or otherwisemechanically secured to ends of the sidewalls. Other types of closurescan be plastic and can engage sidewalls by alternate engagements such asadhesive or other mechanical engagements.

A closure can be formed from any of a selection of useful materials suchas metal, paper, cardboard (e.g., wound, flat, convolute, etc.),plastic, and multilayer composites that include one or more of thesematerials optionally additionally including additional layers such as ametal layer or other barrier layer. Examples of materials include metal,plastic such as polyethylene terephthalate, polyethylene naphthalate,polyolefin such as polypropylene and polyethylene, and the like. Aclosure can be a recyclable metal, plastic, or paper. A closure caninclude a perimeter designed to engage an opening of a hollow container,e.g., at a sidewall, and the closure can be of any useful form such asmechanical (e.g., vented) or adhesive.

According to the invention, a closure includes an aperture, and theaperture is in turn covered by an insert in a manner that can result ina closed or sealed package. The aperture can be any size or shape, andpreferably is sufficiently large to allow for visual access to theinterior space (and contents) of the package, having a dimension (e.g.,diameter) that is at least about 1 centimeter.

An aperture can preferably be contained within (i.e., bounded by) asurface of the closure, defined by aperture boundaries that do notextend to edges at the outer perimeter of the closure; the aperture canbe defined by a surface or edge of the closure internal to the outeredge or perimeter of the closure so that an inner edge or border of theclosure fully defines a perimeter or outer edge or border of theaperture.

Dimensions of an aperture of a closure of any particular package can bebased on factors such as the size of the package, and particularly thesize of the closure (which in turn can relate to the size of thepackage) and a desired dimension for a closure surface. For certainclosure designs, a minimum size of a closure surface may correspond to adistance between a closure aperture and a closure perimeter of at least¼ or ⅛ of an inch (from 0.6 to about 0.3 centimeters). A dimension of aclosure aperture is smaller than a dimension (e.g., diameter) of theclosure measured at a closure perimeter. An area of a closure surface(calculated as the area of the closure within a perimeter, excluding thesize (area) of the closure aperture) can vary depending on the size ofthe closure perimeter and the closure aperture. Examples of useful areasof a closure surface may be up to 85 or 90 percent of a total areawithin a perimeter of the closure, e.g., up to 65 percent of the areawithin a perimeter of the closure, or up to 50 percent of the areawithin a perimeter of the closure. For a substantially circular andplanar closure, a diameter of a closure aperture may be less than 75percent of the diameter of the closure perimeter, e.g., less than 65percent of the diameter of the closure aperture, or less than 50 percentof the diameter of the closure perimeter.

In terms of specific dimensions, for a round (e.g., circular) closure,an outer diameter of a closure perimeter can be a size to engage andclose an opening on the hollow container, with examples of usefuldiameters being the same as diameters of a tubular container, e.g., inthe range from 1 to 5 inches (from 2.5 to 12.5 centimeters), e.g., from2 to 4 inches (from 5 to about 10 centimeters). For a non-round closure,such as one that covers a non-round opening of a hollow container thathas a round or non-round form, these dimensions can relate to a diameteror other dimension of such an opening. A size (e.g., diameter) of anaperture of a closure of a size in this range can be as indicated, withspecific examples as follows: for a round or non-round closure having adiameter or dimension of about 3 inches (about 7.5 centimeters), adiameter or dimension of an aperture can be from about 0.3 to about 2.75inches (from 0.75 to 6.9 centimeters); for a round or non-round closurehaving a diameter or dimension of about 2.25 inches (about 5.7centimeters), a diameter or dimension of an aperture can be from about0.3 to about 2 inches (from about 0.75 to about 5 centimeters); for around or non-round closure having a diameter or dimension of about 1.75inches (about 4.4 centimeters), a diameter or dimension of an aperturecan be from about 0.3 to about 1.5 inches (from about 0.75 to about 3.8centimeters).

FIGS. 2A, 2B, 2C, and 2D illustrate examples of closures that includeapertures. (FIGS. 2A and 2C are side-perspective views, and FIGS. 2B and2D are top views.) Referring to FIG. 2A, closure 12 includes aperture14, outer edge or perimeter 16, inner edge 18 (which is also the outeredge of perimeter 16), and surface 20. Closure 12 is in the form of aplanar (substantially two dimensional) round disc having round aperture14. Aperture 14 is the open space or area removed or absent from theround disc forming closure 12. The size (area and diameter) of aperture14 is smaller than closure 12 (i.e., is smaller than perimeter 16), andthe outer boundary of aperture 14, which consists of a continuousperimeter, is co-extensive with the inner boundary of surface 20. Asillustrated, aperture 14 and perimeter 16 are concentric circles;alternately, aperture 14 may be of a different shape than perimeter 16,may have a different center (or central location), or both.

According to the invention, the package includes an insert that coversthe aperture of the closure. The insert can be any size and shape thatwill allow the insert to cover an aperture in a closure, and may berigid or flexible, can be flat (planar) or optionally curved in threedimensions, and can have a shape that corresponds to a closure, anaperture, or both. Exemplary inserts can have a shape that correspondsto an aperture (e.g., a circular insert to work with a circularaperture) and can have a diameter (or other dimension) that is slightlygreater than a diameter (or other dimension) of the aperture, tooptionally allow coverage of the aperture, as well as contact between aperipheral surface of the insert and a surface of the closure adjacentto the aperture. For example, a diameter (or other dimension) of aninsert may be greater than a diameter (or other dimension) of a coveraperture by at least 0.25 inch (allowing 0.125 inch of overlap betweensurfaces of the insert and the closure, on opposite sides of theinsert), such as at least 0.5 inch (allowing 0.25 inch of overlap onopposite sides of the insert), or at least 0.8 inch (allowing 0.4 inchof overlap on opposite sides of the insert).

The insert can be of any material, such as any of those mentioned abovefor other components of the package, including any types of metal,polymer, plastic, paper, cardboard, etc. An insert can be relativelyrigid (self-supporting and optionally inelastic) such as in the form ofa rigid metal or plastic, or may be more flexible (self-supporting butbendable and optionally inelastic) such as in the form of a bendablepaper, cardboard, or polymer, or flaccid (limp and optionally inelastic)such as in the form of a thin paper, foil, or polymer film. An insertcan be of sufficient strength and inelasticity to maintain an internalpressure in a package, when the insert covers an aperture, but rigidityis not necessarily required so an insert may be of an inelastic andflaccid material having a relatively low thickness, such as paper, foil,or a thin polymeric film. Certain specific examples of materials usefulfor an insert include metal, plastic such as polyethylene terephthalate(e.g., 25 mil thick, transparent), polyethylene naphthalate, polyolefinsuch as polypropylene and polyethylene, and the like. An insert caninclude a surface designed to engage a surface of the closure to producea seal or a vent. An insert can be plain, colored, transparent ortranslucent, and may optionally be decorated and may contain printing.An insert can be shaped to match a shape of a closure aperture or across-section of a sidewall, or can have a shape that is different froma closure aperture or a cross-section of a sidewall of a package thatincludes the insert.

Optionally an insert can be transparent to allow viewing of contentscontained in the package through the insert and aperture. As desired,the insert can be located on an interior or exterior side of theclosure. Optionally, an adhesive or other securing mechanism can be usedto maintain the position of the insert to cover the aperture. Alsooptionally, the placement of the insert at a surface of the closure cancreate or maintain a vent (e.g., space, channel, slot, opening, etc.)between the closure and the insert; preferably a vent can be closed orsealed from the interior side of the package by the expansion of doughcontained in the interior space, the expanded dough covering the vent toprevent subsequent passage of gas through the vent.

In particular embodiments an adhesive can be placed adjacent to a vent,e.g., between a surface of the insert and a surface of the closure, suchas a pressure-activated adhesive coating. A pressure-activated adhesivecoating can be useful to maintain a position of an insert relative to aclosure. As used herein, a pressure-activated adhesive coating is acoating that contains an adhesive (e.g., a pressure sensitive adhesive),where the coating as a practical matter does not exhibit properties of apressure sensitive adhesive (e.g., tack, adhesion (shear or peel)) butthat can be caused to exhibit adhesive properties by application of apressure, such as a minimum amount of pressure referred to as a“threshold pressure.” A threshold pressure can be an amount of pressurethat causes a pressure-activated adhesive coating to display propertiesof a pressure-sensitive adhesive, such as tack, shear adhesion, peeladhesion, etc., and may be an amount of pressure that disrupts,fractures, or breaks a feature or structure of the coating that thenreleases or exposes pressure-sensitive adhesive. Such feature orstructure may be, e.g., a polymeric sphere (e.g., “microsphere”), apolymeric coating, a glass sphere (e.g., “glass bead”), non-sphericalmatrix, etc.

Prior to being the exposed to a threshold pressure to activate theadhesive, a pressure-activated adhesive coating does not function as apressure-sensitive adhesive; subsequent to being exposed to a thresholdpressure, the pressure-activated adhesive coating behaves as apressure-sensitive adhesive. The activation by exposure of the adhesivecoating to pressure may be accomplished by known methods, such as by useof coatings that contain polymeric beads or microspheres, glass beads,or other matrixes, wherein the beads or matrixes may contain adhesive orcomponents of adhesive (e.g., different components of a reactiveadhesive such as an epoxy). Upon exposure of the beads, spheres,coating, microspheres, or matrix to pressure (e.g., a thresholdpressure), the beads, spheres, coating, microspheres, or matrix becomedisrupted and release or expose the adhesive.

A pressure-activated adhesive coating can be any usefulpressure-activated adhesive coating, and for use in a package forcontaining food can preferably be “generally recognized as safe” (GRAS).In an “unactivated” condition, prior to a threshold pressure beingapplied to a pressure-activated adhesive coating, one or more propertiesof tack, peel adhesion, and shear adhesion can be below values for apressure-sensitive adhesive, e.g.: for example, an unactivatedpressure-activated adhesive coating can exhibit substantially noadhesive property measured as tack (measured by ASTM-D3121-06); peeladhesion (measured by ASTM-D1876-08); or shear adhesion (measured byASTM-D3654 or Adhesion D-3330). Upon activation by application of athreshold pressure, the pressure-activated adhesive coating can exhibitone or more property of a pressure-sensitive adhesive, such as a usefullevel of tack (measured by ASTM-D3121-06); a property of peel adhesion(measured by ASTM-D1876-08) of at least 80 gm/in; or a property of shearadhesion (measured by ASTM-D-3330) of at least 2.0 N/10 mm.

An adhesive contained in a pressure-activated adhesive coating can beany adhesive or adhesive component, such as any adhesive known withinadhesive arts as “pressure-sensitive adhesives” or “PSA.”Pressure-sensitive adhesives are known compositions that exhibit one ormore adhesive properties of tack, peel adhesion, shear adhesion, etc.,that can adhere to an adherend surface based on contact and without therequirement of solvent, water, or heat to activate the adhesive.Examples include polyolefins (e.g., poly-alpha olefins), polyacrylates,polystyrene and polystyrene block copolymers, vinyl ethers,ethylene-vinyl acetate, butyl rubber, nitriles, natural rubber, and thelike.

A pressure-activated adhesive coating may be applied to a substrate byknown methods, such as coating from solvent (e.g., organic or aqueous),hot-melt coating, etc., as desired. The amount can be an amount toprovide desired adhesive properties before and after application of athreshold pressure.

Examples of inserts useful to cover an aperture of a closure areillustrated at FIGS. 3A and 3B. Referring to FIG. 3A, an end of apackage 30 includes closure 32 and insert 34. Closure 32 includes outerperimeter 36, aperture 38, surface 40, and inner edge 42 adjacent tosurface 40. Inner edge 42 also defines the outer boundary of aperture38. Closure 32 may be made out of any material, such as a metal (e.g.,steel, tin, polymer (e.g., polyolefin, PET, polyamide)). Insert 34includes outer diameter 44 (dashed lines) and surface 46, which asillustrated is an exterior surface facing away from an interior space ofpackage 30. Insert 34 can be made of any single or composite materialthe can be formed to the illustrated shape and capable of coveringaperture 38 to close aperture 38 and retain a dough composition underpressure within package 30 (e.g., transparent PET). Distance D_(O)represents the difference between the relatively larger diameter 44 ofinsert 34 and the relatively smaller diameter of aperture 38 as definedby inner edge 42. The area between outer diameter 44 of insert 43, andinner edge 42 of closure 32, is an area of contact between an “outer” or“exterior” (facing away from an interior space of a package) surface ofinsert 34 and an “inner” or “interior” (facing toward an interior spaceof a package) surface of closure 32. As illustrated at FIG. 3A, thisarea of contact may be sufficiently tight to produce a fluid-tight(e.g., air-tight) seal that will not allow passage of gas or other fluidfrom a location within an interior space of package 30, to an exteriorlocation, by the gas or other fluid passing between closure 32 andinsert 34. In other embodiments of packages described herein, anengagement between an outer surface of an insert and an inner surface ofa closure may include a vent that allows fluid (e.g., gas) to pass fromthe interior space to an exterior of a package. See, e.g., FIG. 4B andrelated text.

FIG. 3B shows an alternate end of package 30, which is similar to theend of package 30 at FIG. 3A, but that has different dimensions, andthat also shows adhesive patches 50 at peripheral locations of insert34, at locations to contact an outer surface of insert 34 and also aninner surface of closure 32, to maintain contact between insert 34 andclosure 32. The adhesive may be any useful adhesive such as athermoplastic material, a pressure-sensitive adhesive, apressure-activated adhesive (as described herein), or any otherfood-grade adhesive. In this illustrated embodiment of package 30, theengagement between the outer surface of insert 34 and the inner surfaceof closure 32 includes a vent that allows fluid (e.g., gas) to pass fromthe interior space, to an exterior of a package. The vent can be formedby the placement of adhesive patches 50 between closure 32 and insert34, e.g., a space is created adjacent to each adhesive patch due to thethickness dimension of the adhesive patch. In preferred embodiments ofpackages described herein the vent can be closed by expansion of doughinside of the package, upon the expanded dough contacting the vent andcovering the vent on the interior of the package. As illustrated, thepressure-sensitive adhesive is provided in patches 50 at a circularlocation; in alternate embodiments the adhesive may be a continuouscircular (or other shape) line of adhesive, without gaps betweenmultiple patches.

FIG. 4A shows a side perspective view of an embodiment of a package asdescribed. Referring to FIG. 4A, package 30 includes a hollow containerhaving sidewalls 4 (shown as wound cardboard, but optionally any othermaterial such as wound or extruded plastic or other polymeric material).Closure 32 covers an opening of the hollow container by an engagement(e.g., a mechanical or adhesive engagement) between perimeter 36 ofclosure 32 and ends of sidewalls 4. The engagement may be a mechanicalengagement (such as a crimped edge of closure 32, optionally including avent), an adhesive engagement, or any other engagement sufficient toallow package 30 to contain a dough product under pressure. Theengagement may also optionally include a vent (e.g., a passage orchannel) that allows fluid to escape from an interior space of package30, to an exterior, passing between an end of sidewall 4 and closure 32upon expansion of a dough within the interior space (see, e.g., FIG.4B). A vent can preferably be of a type that can become sealed fromwithin the interior space upon contact of the expanded dough compositionagainst the vent from the interior side of package 30. A vent could alsobe located at any other location of the package.

Referring to FIG. 4B, this shows a side cross-sectional view of package30, this view illustrating dough and two possible venting options,either of which may be part of a package according to the presentdescription. In use, a package according to the description such aspackage 30 can be prepared by placing dough 52 in interior space 54 ofhollow container 56, defined in part by sidewalls 4. When placed intointerior space 54, dough 52 has a volume that is less than the volume ofinterior space 54. Closure 32 and insert 34 can be placed at ends 58 ofsidewalls 4. As illustrated, perimeter 36 of closure 32 (e.g., of ametal or plastic) is crimped around ends 58 to secure closure 32 at endsof sidewalls 4. Dough 52 expands in size due to leavening or partialleavening, to fill interior space 54.

Optionally, and as illustrated at FIG. 4A, a package as described caninclude a vent to allow gas to escape from interior space 54 as dough 52expands within the package after a closure has been placed to cover anopening. A vent can be any type of vent now known or developed in thefuture and can be located at any location on the package such as at asidewall; at an engagement between a closure and an end of a sidewall,such as at a crimp; at an area of contact between a closure and aninsert; or at any other useful location. FIG. 4B shows two differentvent embodiments, either or both of which may be used separately ortogether in a package as described herein. One vent embodiment isindicated by arrows 60, indicating gas being expelled from interiorspace 54, through a passage between closure 32 and sidewall end 58. Asecond vent embodiment is indicated by arrows 62, indicating gas beingexpelled from interior space 54, through a passage between an interiorsurface of closure 32 and an exterior surface of insert 34, traversing aspace or distance of overlap (e.g., area of contact) between thesesurfaces, designated D_(O). Certain specific examples of packages caninclude a vent indicated by arrows 62 that includes a passage between aninterior surface of closure 32 and an exterior surface of insert 34, andcan exclude any other vent, particularly not requiring a vent asindicated by arrow 60 that includes a passage between closure 52 andsidewall end 58; these specific examples of packages can include anytype of sidewall, such as a polymeric (e.g., extruded plastic) sidewall.

A package according to this description can be prepared from componentsas described, including a hollow container having an opening (e.g., anopening at one or two opposing ends of sidewalls), a closure (having anaperture), and an insert. In preparation of a packaged dough product, ahollow container can be prepared from a material as described, and wound(e.g., from a plastic, paper, or cardboard material) or extruded (e.g.,from a plastic material). A dough composition can be placed at aninterior space, and the opening can be closed by placing the closure atthe opening, to close the opening, and by placing the insert to coverthe aperture in the closure; the insert may be placed on an interior oran exterior side of the closure.

One or more closures can be prepare from any material, such a by beingpunched or otherwise formed from a sheet or a blank of a piece of metalor other desired closure material. According to particular methods, afirst hollow container can be provided, having an interior space. Doughcan be provided in the interior space. A first closure can be providedfrom a blank metal disc or a sheet of metal, cardboard, plastic, orother suitable closure material, by forming a perimeter to be fittedonto the opening of the first hollow container. A first closure aperturecan be formed in the first closure, such as by punching, cutting,molding, or otherwise forming a closure with an opening in the middle.Optionally, forming the aperture can be by punching an opening in theclosure, whereby a second disc of a smaller (second) perimeter is formedfrom the material used to produce the opening. The first closure, withan insert, can be used to close an opening of the first hollowcontainer.

The second disc of a smaller (second) perimeter can be used for anypurpose, such as in producing a separated package, or may be recycled.As an example, the second disc can have a perimeter that can be fittedonto an opening of a second hollow container having an opening sized tobe smaller than the opening of the first hollow container. A third disccan be formed (e.g., punched or cut) from a surface of the second disc,the third disc having a perimeter that can be fitted onto a third hollowcontainer having an opening sized to be smaller than the opening of thesecond hollow container. By this method, each aperture formed in oneclosure, for a particularly-sized opening of a hollow container, can beused to form a closure sized for a smaller opening of a smaller hollowcontainer.

A package as described can be used to contain any type of food ornon-food product, e.g., under pressure (at an interior pressure that isabove atmospheric pressure). Particular embodiments of packages can beused to contain raw dough. A dough contained by a package as describedmay be of any formulation, with preferred doughs being capable ofexpanding within the package to contact a vent to seal the package fromwithin. The dough generally will have a rheology, formulation (e.g.,water content), and texture to allow expansion of the dough inside thepackage, against the package interior, optionally and preferably tocontact and close a vent from the package interior. The dough may beyeast or chemically leavened, and for use according to the invention maydesirably include a leavening system that provides predictable leaveningand expansion after packaging and during refrigerated storage.

Examples of useful dough types include developed and non-developedchemically leavened doughs such as bread doughs, pizza doughs, sweetrolls, rolls, etc. Specific formulations of dough compositions that maybe useful as doughs within the present description, include chemicallyleavenable dough formulations, yeast-leavened dough formulations,combinations of yeast and chemically leavened dough formulations. Thedough may be a developed dough formulation or a non-developed dough,such as one of those described in any of the following patentapplications: U.S. Ser. No. 09/945,204, filed Aug. 31, 2001, titled“CHEMICAL LEAVENED DOUGHS AND RELATED METHODS,” (now U.S. PatentPublication No. 2003/0049358); U.S. Ser. No. 10/446,481, filed May 28,2003, titled “PACKAGED DOUGH PRODUCT IN FLEXIBLE PACKAGE, AND RELATEDMETHODS,” (now U.S. Patent Publication No. 2004/0241292); U.S. Ser. No.10/273,668, filed Oct. 16, 2002, titled “DOUGH COMPOSITION PACKAGED INFLEXIBLE PACKAGING WITH CARBON DIOXIDE SCAVENGER,” (now U.S. Pat. No.7,235,274); U.S. Ser. No. 11/132,831, filed May 19, 2005, titled“PACKAGED, NON-DEVELOPED DOUGH PRODUCT IN LOW PRESSURE PACKAGE, ANDRELATED COMPOSITIONS AND METHODS,” (now U.S. Patent Publication No.2005/0271773); U.S. Ser. No. 11/132,826, filed May 19, 2005, titled“PACKAGED, DEVELOPED DOUGH PRODUCTION IN LOW PRESSURE PACKAGE, ANDRELATED METHODS,” (now U.S. Patent Publication No. 2005/0281922); U.S.Ser. No. 12/306,745, filed Jul. 11, 2007, titled “DOUGH PRODUCT ANDVENTED PACKAGE,” (now U.S. Patent Publication No. 2010/0021591); andU.S. Ser. No. 11/334,301, filed Jan. 18, 2006, titled “REFRIGERATEDDOUGH AND PRODUCT IN LOW PRESSURE CONTAINER,” (now U.S. PatentPublication No. 2006/0177558); the entireties of each of these beingincorporated herein by reference.

As stated, the packaged dough product can include any type orformulation of yeast or chemically-leavenable dough composition thatexpands, such as by production of carbon dioxide, after packaging andoptionally during refrigerated storage. Many if not all formulations of(pre-proofed or unproofed) yeast and chemically-leavenable doughcompositions evolve an amount of carbon dioxide prior to or duringrefrigerated storage, causing expansion of the dough as presented inthis description, within a package having vents.

Preferred dough compositions can be formulated, in combination withselection of a size of an internal volume of a package and an amount(e.g., volume) of dough to be contained within the package, such thatupon expansion of the dough within the package a desired internalpressure is achieved. An exemplary pressure can be a positive pressure(gauge) such as greater than one atmosphere (0 psig), such as a pressurein the range from 1 to 30 pounds per square inch, gauge (psig), such aswithin the range from 5 to 25 psig. The dough can be placed in thepackage at a specific volume that is below the specific volume to whichthe dough will expand in the package, e.g., a specific volume of lessthan 2.0 cubic centimeters per gram (cc/g), such as below 1.5 cc/g, or aspecific volume in the range from 0.9 to 1.1 or 1.2 cc/g. After beingplaced in the package, and after the package is closed (e.g., a closureis placed on an opening) the dough can expand to partially proof orproof within the package to a desired raw specific volume. An example ofa partially-proofed or pre-proofed dough may be a dough having anexpanded raw specific volume in the range from 1.5 to 2.0 cubiccentimeters per gram (as measured after removal from the package).

Yeast and chemically-leavened dough compositions can be prepared fromingredients generally known in the dough and bread-making arts,typically including flour, a liquid component such as oil or water, aleavening agent such as yeast or chemical leavening agents, andoptionally additional ingredients such as shortening, salt, sweeteners,dairy products, egg products, processing aids, emulsifiers,particulates, dough conditioners, yeast as a flavorant, flavorings, andthe like.

As an example, unproofed doughs generally have a raw specific volumewithin the approximate range of 0.9 to 1.1 cubic centimeters per gram(cc/g). An amount of dough having predictable refrigerated leaveningproperties can be expected to expand to a desired raw specific volumeduring refrigerated storage, when allowed to expand within afixed-volume container. A relevant parameter is the amount of unleavenedraw dough volume compared to internal package volume (meaning a fixed ora maximum or “expanded” package volume). According to embodiments of theinvention, a volume of unproofed dough per package volume (e.g., havinga raw specific volume in the range from 0.9 to 1.1) can be about 50 to90 percent dough volume per package volume, such as from 80 to 85percent dough volume to package volume. With certain doughs of theinvention, having predictable refrigerated leavening properties, thisratio of non-expanded dough to maximum package volume has beenidentified as useful to produce a packaged dough product having aninternal pressure of 1 to 30 psig, e.g., 5 to 25 psig, or 8 to 15 psig,after allowing the dough to expand inside of the package to a rawspecific volume in the range from 1.5 to 2.0 cc/g, e.g., 1.6 to 1.9 cc/g(measured after removal from the package).

Dough compositions that exhibit predictable refrigerated leaveningproperties can include various types of dough, including doughsformulated with yeast for leavening, chemical leavening systems, or acombination of yeast and chemical leavening systems used for leavening.Doughs may be developed or non-developed types of doughs and doughproducts. Yeast-leavened doughs can exhibit predictable refrigeratedleavening properties based on selection of a yeast that has predictablebehavior such as a substrate-limited yeast (in combination with selectedsubstrates), a cold-temperature sensitive yeast, combinations of thesetypes of yeasts, and combinations of these types of yeasts with otheringredients such as a cold-temperature sensitive yeast used incombination with ethanol. Examples of these types of predictable yeastsare described in U.S. Pat. Nos. 5,939,109, 5,798,256, 5,759,596,5,650,183, the entireties of which are incorporated herein by reference.

Other examples dough formulations having predictable refrigeratedleavening properties can be certain types of chemical leavened doughs,such as those formulated with acidic or basic chemical leavening agentsthat are specifically chosen to produce a desired effect on the timingor amount of leavening during refrigerated storage.

Chemically-leavenable (also referred to as “chemically-leavened”) doughcompositions are dough compositions that leaven to a substantial extentby the action of chemical ingredients that react to produce a leaveninggas. Typically the ingredients include a basic chemical leavening agentand an acidic chemical leavening agent that react to produce carbondioxide, which, when retained by the dough matrix, causes the dough toexpand.

Acidic chemical leavening agents are generally known in the dough andbread-making arts, with examples including sodium aluminum phosphate(SALP), sodium acid pyrophosphate (SAPP), monosodium phosphate,monocalcium phosphate monohydrate (MCP), anhydrous monocalcium phosphate(AMCP), dicalcium phosphate dihydrate (DCPD), glucono-delta-lactone(GDL), as well as a variety of others. Commercially available acidicchemical leavening agents include those sold under the trade names:Levn-Lite® (SALP), Pan-O-Lite® (SALP+MCP), STABIL-9® (SALP+AMCP),PY-RAN® (AMCP), and HT® MCP (MCP). Optionally, an acidic chemicalleavening agent can be encapsulated. Optionally, a combination of acidicagents can be useful to produce desired leavening properties; e.g., adough formulation may include a soluble acidic agent to produce adesired (predictable) amount of leavening and expansion of a doughduring refrigerated storage, and an amount of low solubility acidicagent can be included to produce additional expansion during baking.

Soluble acidic chemical leavening agent is considered to be soluble in aliquid (e.g., aqueous) component of the dough composition, at atemperature used during processing (e.g., from 40 to about 72 degreesFahrenheit) or refrigerated storage (e.g. from about 32 to about 55degrees Fahrenheit). A soluble acidic chemical leavening agent is anacidic agent that is sufficiently soluble to dissolve in a doughcomposition at a temperature within processing and refrigerated storageranges to react with a basic chemical agent if available, e.g., isfreely soluble or will substantially entirely dissolve. Particularlyuseful soluble acidic chemical leavening agents includeglucono-delta-lactone and sodium acid pyrophosphate (SAPP) of a moderateto high solubility e.g., SAPP 60, SAPP 80, as well as other acidicchemical leavening agents that exhibit similar solubility behavior.

Soluble acidic chemical leavening agent can be present in an amount thatprovides refrigerated stability, desired refrigerated raw specificvolume, and desired baked leavening properties following refrigeratedstorage. Exemplary amounts of soluble acidic agent can be included toprovide a raw specific volume in the range from 1.5 to 2.0 grams percubic centimeter upon expansion during refrigerated storage, as well asa desired baked specific volume upon baking, such as a baked specificvolume in the range from 3.0 to 4.5.

Insoluble acidic chemical leavening agent refers to acidic chemicalleavening agents that are not substantially soluble at a processing orrefrigeration temperature, but are insoluble or only slightly soluble atprocessing and refrigerated storage temperatures, and that aresubstantially soluble at temperatures that a dough reaches during baking(e.g., early baking). Insoluble acidic chemical leavening agents includesodium aluminum phosphate (SALP) and other acidic chemical leaveningagents that have solubility properties that are similar to SALP.

A combination of soluble and insoluble acidic agents may be useful toproduce a combination of desired raw and baked specific volumes. Adesired raw specific volume can result from the soluble acidic agentreacting to produce a desired amount of leavening gas during processingor refrigerated storage. A desired baked specific volume can result fromthe insoluble acidic agent reacting to produce an amount of leaveninggas during baking.

The total amount of acidic chemical leavening agent included in a doughcomposition can be an amount that is useful to prepare a doughcomposition having desired raw and baked specific volumes, and desirableexpansion properties for use within a package of this description. Anamount of acidic agent that is stoichiometric to the amount of basicagent can be useful, as well as amounts that are above and below astoichiometric amount. Amounts of acid or base leavening agents aresometimes used in amounts based on neutralization value, which is theamount of base (by weight) neutralized by 100 parts by weight leaveningacid. Amounts of soluble and insoluble acidic agents can be in the rangefrom 40:60 to 60:40, based on neutralization values. Specific exemplaryranges of useful amounts of total acidic chemical leavening agent (e.g.,soluble acidic agent, insoluble acidic agent, or a combination ofthese), can be in the range from about 0.5 to about 2.75 weight percentbased on the total weight of a dough composition, including the rangefrom about 0.75 to about 2.25 weight percent, based on total weight of adough composition.

The dough composition also includes basic chemical leavening agent, suchas an encapsulated basic chemical leavening agent. Useful basic chemicalleavening agents are generally known in the dough and baking arts, andinclude soda, i.e., sodium bicarbonate (NaHCO₃), potassium bicarbonate(KHCO₃), ammonium bicarbonate (NH₄HCO₃), etc. These and similar types ofbasic chemical leavening agents are generally freely soluble in anaqueous component of a dough composition at processing and refrigeratedstorage temperatures.

The amount of basic chemical leavening agent used in a dough compositionmay be sufficient to react with the included acidic chemical leaveningagent to release a desired amount of gas for leavening, thereby causinga desired degree of expansion of the dough product. Exemplary amounts ofbasic chemical leavening agent such as sodium bicarbonate may be in therange from about 0.2 or 0.25 to about 1.5 weight percent based on thetotal weight of a dough composition, including the range from about 0.75to about 1.25 weight percent based on total weight of a doughcomposition. (As used throughout this description and claims, unlessotherwise noted, amounts of basic chemical leavening agents andencapsulated basic chemical leavening agents are given in terms of theamount of active basic agent, not including the weight of anyencapsulant or barrier material.)

Encapsulated basic chemical leavening agents are generally known, andcan be prepared by methods known in the baking and encapsulation arts.An example of a method for producing enrobed particles is the use of afluidized bed.

A dough for use according to this description, whether chemically oryeast-leavened, developed, or non-developed, can contain otheringredients generally known in the dough and bread-making arts,typically including flour, a liquid component such as oil or water,sugar (e.g., glucose), chemical leavening agents as described, andoptionally additional ingredients such as shortening, salt, dairyproducts, egg products, processing aids, emulsifiers, particulates,dough conditioners, yeast as a flavorant, other flavorings, etc. Manydough formulations are known to those skilled in the dough and bakingarts and are readily available to the public in commercial cookbooks.

A flour component can be any suitable flour or combination of flours,including glutenous and nonglutenous flours, and combinations thereof.The flour or flours can be whole grain flour, flour with the bran and/orgerm removed, or combinations thereof. Typically, a dough compositioncan include between about 30 and about 50 weight percent flour, e.g.,from about 35 to about 45 weight percent flour, based on the totalweight of a dough composition.

Examples of liquid components include water, milk, eggs, and oil, or anycombination of these, as will be understood to be useful inchemically-leavened, non-developed dough compositions. Water from thesecomponents and similar ingredients is available to hydrate flour orprotein, and is understood to be “available water.” For example, liquidcomponents may provide available water (added as an ingredient and aspart of other ingredients), e.g., in an amount in the range from about15 to 40 weight percent, e.g., from 25 to 35 weight percent, althoughamounts outside of this range may also be useful. Water may be addedduring processing in the form of ice, to control the dough temperaturein-process; the amount of any such water used is included in the amountof liquid components. The amount of liquid components included in anyparticular dough composition can depend on a variety of factorsincluding the desired moisture content of the dough composition.

A dough composition can optionally include fat ingredients such as oilsand shortenings. Examples of suitable oils include soybean oil, cornoil, canola oil, sunflower oil, and other vegetable oils. Examples ofsuitable shortenings include animal fats and hydrogenated vegetableoils. Fat may be used in an amount less than about 20 percent by weight,often in a range from 5 or 10 weight percent to 20 weight percent fat,based on total weight of a dough composition.

Dough compositions described herein can be prepared according to methodsand steps that are known in the dough and dough product arts. These caninclude steps of mixing or blending ingredients, folding, lapping withand without fat or oil, forming, shaping, cutting, rolling, filling,etc., which are steps well known in the dough and baking arts.

Example of Canned Dough Formula and Packaging Configuration.

Refrigerated biscuit dough was mixed, sheeted and formed using thefollowing formula. The batch sizes were 22.5 kg.

Dough Ingredients Percent FLOUR, HARD WINTER 48 WATER, FOOD CONTACT 28SHORTENING FLAKES 14 GRANULATED SUGAR 4 BUTTERMILK SOLIDS 3 EXTRA GRADESALT 1 SODIUM ACID PYROPHOSPHATE 1 (SAPP) SODIUM BICARBONATE 1 SODIUMALUMINUM PHOSPHATE 0.2 (SALP)Biscuits were placed into standard refrigerated dough cans with adiameter of 2.875 inches. Inserts were placed on top of the dough, andthe can was sealed with lids (closures) with holes (apertures) of 2.0and 2.5 inches in diameter.The cans were then held at 40 F and the package integrity and productevaluated over 12 weeks.The types of insert material tested were PET (polyester), LDPE (lowdensity polyethylene), HIPS (high impact polystyrene), and can wallmaterial (cardboard). The thickness of the inserts ranged from 10-30mils. The diameter of the insert was held constant at 2.75 inch.

Insert material Thicknesses tested (inches) Can integrity PET 0.018inch, 0.030 +++, +++ HDPE 0.018, 0.025 +++ LDPE 0.020 +++ HIPS 0.030 −Can Wall material + (composite)Satisfactory can integrity was achieved with all the insert materialsexcept HIPS, which cracked upon pressurizing. Thinner materialsdeflected more than thicker materials. Can wall material held pressure,but developed a large bend or fold.Product performance was typical, i.e. no changes in baked specificvolume, color or texture were evident when compared to product packagedwith control can ends.

1. A package capable of being pressurized internally to aboveatmospheric pressure, the package comprising an interior space definedby a hollow container having sidewalls and an opening at an end of thesidewalls, and a closure at the opening, the closure comprising aperimeter that engages the end of the sidewalls, a surface extendingbetween locations of the perimeter, an aperture in the surface, and aninsert that covers the aperture.
 2. A package according to claim 1wherein the package is a vented package capable of being sealed byexpansion of dough within the interior space.
 3. A package according toclaim 1 wherein the surface contains no more than one aperture.
 4. Apackage according to claim 1 wherein the insert comprises plastic.
 5. Apackage according to claim 1 wherein the insert is at least partiallytransparent and the insert allows viewing of the interior space.
 6. Apackage according to claim 1 wherein the hollow container comprises anelongate cylinder having sidewalls extending between two openings atopposing ends of the sidewalls, and a closure at each opening, eachclosure comprising a perimeter that engages an end of the sidewalls, asurface extending between locations of the perimeter, aperture in thesurface, and an insert in the interior side of the surface, covering theaperture.
 7. A package according to claim 6 wherein the hollow containercomprises an elongate cylinder comprising material selected from: awound cardboard cylinder, a non-wound cardboard cylinder, and a plasticcylinder.
 8. A package according to claim 1 comprising a vent betweenthe perimeter and the end of the sidewalls.
 9. A package according toclaim 1 comprising a vent between the closure aperture and the insert.10. A packaged dough composition comprising a package according to claim1 containing a dough and having an internal pressure in the range fromgreater than 0 to 30 pounds per square inch (gauge).
 11. A packageaccording to claim 1 wherein the perimeter is circular and has diameterin a range from 3 to 12 centimeters, and the aperture is circular andhas a dimension in the range from 0.3 to 11 centimeters.
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 20. A packaged doughcomposition according to claim 10, wherein the dough comprises from 30to 50 weight percent flour, from 15 to 40 weight percent water, and lessthan 20 weight percent fat, based on the total weight of doughcomposition.
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 22. A package according to claim 1 whereinthe sidewalls comprise an inner layer comprising an anaconda fold.
 23. Apackage according to claim 1 wherein the sidewalls do not include ananaconda fold.
 24. A package according to claim 1, wherein the closurecomprises a metal and the insert comprises a non-metal.
 25. A packageaccording to claim 24 wherein the non-metal is selected from a polymericmaterial, cardboard, and paperboard.
 26. A package according to claim 1,comprising adhesive between a surface of the closure and a surface ofthe insert.
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